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I have a question about gf flours.  I know some celiacs react to gf
flours from certain mills, and I'd like to find out which mills and why
you think you reacted.  (i.e. if you think the flour is contaminated
with wheat because the mill processes wheat on the same line; or you
occasionally, but not always have a problem with a certain mills flours
and suspect sometimes wheat(barley, etc.) from the field is in the
product, etc.)

I'm having a difficult time figuring out which mills to trust.

Also, if you have milled your own bean flour, please send me hints to
make my first try go well (should I toast the beans first to reduce
moisture?)

Thanks,
Karen in MO the "tax me state"


Jesus said "but I have prayed for you, that your faith
may not fail; and you, when once you have turned
again, strengthen your brothers."  Luke 22:32

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